[{"data":1,"prerenderedAt":121},["ShallowReactive",2],{"page:\u002Fblog\u002Fpaprika-butter-salmon":3},{"id":4,"title":5,"author":6,"body":7,"category":104,"date":105,"description":106,"draft":107,"extension":108,"image":109,"meta":110,"navigation":111,"path":112,"readingTime":113,"seo":114,"stem":115,"tags":116,"updatedAt":119,"__hash__":120},"posts\u002Fblog\u002Fpaprika-butter-salmon.md","Paprika Butter Salmon with White Beans","Pixeld Food",{"type":8,"value":9,"toc":97},"minimark",[10,14,17,22,65,69,90,94],[11,12,13],"p",{},"This one-pan supper pairs rich salmon with creamy white beans and silky greens. Paprika butter melts into the beans, creating a warm, smoky sauce without a long simmer.",[11,15,16],{},"Choose evenly sized salmon fillets so they finish together. The centre should still look slightly translucent when you take the pan from the oven.",[18,19,21],"h2",{"id":20},"ingredients","Ingredients",[23,24,25,29,32,35,38,41,44,47,50,53,56,59,62],"ul",{},[26,27,28],"li",{},"4 salmon fillets, about 140 g each",[26,30,31],{},"2 tablespoons olive oil",[26,33,34],{},"1 small shallot, finely sliced",[26,36,37],{},"2 garlic cloves, finely sliced",[26,39,40],{},"2 x 400 g tins butter beans, drained and rinsed",[26,42,43],{},"200 ml vegetable or chicken stock",[26,45,46],{},"120 g baby spinach",[26,48,49],{},"50 g unsalted butter, softened",[26,51,52],{},"1 1\u002F2 teaspoons smoked paprika",[26,54,55],{},"1\u002F2 teaspoon sweet paprika",[26,57,58],{},"1 lemon",[26,60,61],{},"A small handful of parsley, roughly chopped",[26,63,64],{},"Sea salt and black pepper",[18,66,68],{"id":67},"method","Method",[70,71,72,75,78,81,84,87],"ol",{},[26,73,74],{},"Heat the oven to 210°C. Season the salmon with salt and pepper.",[26,76,77],{},"Warm the olive oil in a large ovenproof frying pan. Cook the shallot for 3 minutes, then add the garlic and cook for 30 seconds.",[26,79,80],{},"Stir in the beans and stock. Simmer for 4 minutes, crushing a few beans against the pan to thicken the sauce. Fold in the spinach until it wilts.",[26,82,83],{},"Mix the butter with both paprikas, the finely grated zest of half the lemon, and a pinch of salt. Nestle the salmon into the beans and spread the paprika butter over each fillet.",[26,85,86],{},"Roast for 8–10 minutes, until the salmon flakes at the edges but remains juicy in the centre.",[26,88,89],{},"Squeeze over lemon juice and scatter with parsley. Spoon the beans into shallow bowls and set the salmon on top.",[18,91,93],{"id":92},"swap-the-greens","Swap the greens",[11,95,96],{},"Chopped kale or chard works in place of spinach. Add firmer greens with the stock so they have time to soften.",{"title":98,"searchDepth":99,"depth":99,"links":100},"",2,[101,102,103],{"id":20,"depth":99,"text":21},{"id":67,"depth":99,"text":68},{"id":92,"depth":99,"text":93},"Recipes","2026-09-03","Roasted salmon over creamy white beans and greens, finished with smoky paprika butter and lemon.",false,"md","\u002Fimages\u002Frecipes\u002Fpaprika-butter-salmon.webp",{},true,"\u002Fblog\u002Fpaprika-butter-salmon","30",{"title":5,"description":106},"blog\u002Fpaprika-butter-salmon",[117,118],"salmon","dinner",null,"TZIrA8NXndqNbdhO9hdXxQySAX_kfN1lINbZSg8UOfc",1790513793994]